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Egypt   -   Fish With Cousbareia Sauce   adapted from Memories of a Lost Egypt by Collette Rossant

  • 2 Pounds Mullet Fillet
  • 2 Cups Flour
  • Salt And Pepper -- To Taste
  • 4 Tablespoons Olive Oil
  • 2 Large Onion -- Sliced
  • 1 Can Tomatoes -- Chopped
  • 1/2 Cup Pine Nuts
  • 1/2 Cup Water
  • 1/2 Cup Parsley -- Chopped
  • Rice -- Cooked
Directions Season flour with salt and pepper. Dredge fish in flour mixture. Saute fish in oil until well browned about 4 minutes per side. Remove and drain on paper towels. Add onions to the oil and saute for 10 minutes. Add tomatoes and pine nuts. Simmer for 5 minutes. Add water and parsley. Simmer for 5 minutes. Season with salt and pepper. Add fish to the sauce and simmer for 10 minutes. Serve fish over rice with sauce spooned over.
Serves 4
Time to Make 0:00

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